Rum and Raisin Bread Pudding

Instructions

1. Using your Kitchenaid stand mixer or hand mixer, on a low speed, whisk the eggs and sugar together until a creamy yellow paste is formed. Then, add in the heavy cream, milk, cinnamon, nutmeg, and vanilla paste and whisk thoroughly.
2. Add the rum into the mixture, stir, and set it aside. Then, using a bread knife, carefully cube the French bread into bite-sized pieces and add the bread into the milk mixture. Stir until the bread is fully coated in the mixture.
3. Place the bread into the refrigerator for about 40 minutes, allowing the bread enough time to soak up all of the liquid.
4. Once the 40 minutes have passed, remove the bread from the refrigerator and preheat the oven to 350 degrees. While the oven is preheating, stir the raisins into the bread mixture and then set it aside.
5. Butter each cocotte or ramekin dish liberally and fill each dish with the bread pudding. You may also use a small loaf pan instead, if you would like.
6. Place the baking dishes into a larger casserole pan and fill the casserole pan to about 1/3 of its depth with water, essentially creating a water bath for the bread putting. Place the casserole dish containing the bread pudding into the oven for 45 minutes.
7. When the bread pudding has about ten minutes remaining to bake, begin to make the chocolate rum cream sauce. In a medium skillet, whisk together 3 tablespoons of condensed milk, 1/4 cup of rum cream and 1/3 cup of chocolate liqueur, allow the sauce to bubble and then remove from heat.
8. Remove the bread pudding from the oven, smother with chocolate rum cream sauce, and enjoy.

• Servings : 3, 8oz servings
• Ready in : 120 Minutes
• Course : Dessert
• Recipe Type : Dessert
• Ingredient : Eggs, Flour, Milk